This salad took me five minutes to make and almost as long to eat. Delicious.

Jules’ post was incredibly well-timed, as salads are going to become an important part of my life from now on. My next project from her post will be the chickpea and parmesan salad. I can’t wait to try it.

Soon I’ll write a post about my progress in the book Food Matters, and talk about the suggestions I’ve started implementing in my lifestyle that have made a huge difference in my ability to eat fresh, non-processed food throughout the day. On the book’s recommendation, I just ordered a salad spinner that will allow me to keep freshly spun lettuce in my fridge so I can whip up a quick salad at a moment’s notice.